López R, Epifanio S, Garijo P, Santamaría P, Gutiérrez A R
Centro de Investigación y Desarrollo Agrario de La Rioja, España, Spain.
Lett Appl Microbiol. 2006 May;42(5):465-70. doi: 10.1111/j.1472-765X.2006.01877.x.
To study the addition of cellulose-based adjuvant as a resource to offset the negative effects produced by grape juice clarification during alcoholic fermentations.
The effect of the addition of two kinds of inert cellulose substrates in white wine vinification was investigated in two different musts. In one of these musts, stuck fermentations were detected. One of the types of cellulose examined had a fining effect, which caused a decrease in the number of viable yeasts in the medium and altered the distribution and frequency of the clones, which performed the fermentation. The other cellulose substrate made the medium cloudier but did not alter the distribution of yeasts in comparison with the control.
The behaviour of the inert cellulose substrates on vinification depends on its physical characteristics and its capacity for making the must cloudy.
The addition of inert cellulose substrates in white wine vinification improves the fermentation process and the quality of wines obtained. This effect is more noticeable in difficult fermentations. One variety of cellulose showed an inhibitory effect on Torulaspora delbrueckii yeasts.
研究添加纤维素基佐剂作为一种资源，以抵消酒精发酵过程中葡萄汁澄清产生的负面影响。
在两种不同的葡萄汁中研究了添加两种惰性纤维素底物对白葡萄酒酿造的影响。在其中一种葡萄汁中检测到发酵停滞。所检测的一种纤维素类型具有澄清作用，导致培养基中活酵母数量减少，并改变了进行发酵的克隆的分布和频率。与对照相比，另一种纤维素底物使培养基更浑浊，但未改变酵母的分布。
惰性纤维素底物在葡萄酒酿造中的行为取决于其物理特性及其使葡萄汁变浑浊的能力。
在白葡萄酒酿造中添加惰性纤维素底物可改善发酵过程和所获得葡萄酒的质量。这种效果在困难的发酵中更为明显。一种纤维素对戴尔布有孢圆酵母表现出抑制作用。
